Great-tasting roast turkey flavor. Cook an 8-pound turkey breast on the weekend and enjoy flavorful turkey sandwiches all week. Can also be used on a full-size turkey. Cooking time is about 15 minutes per pound. If desired, make 1 cup seasoned butter and add 2 tablespoons to your turkey gravy.
Ingredients
- Brine::
- quarts water: 2 piece
- oranges - juiced and zest cut off in large strips: 5 piece
- kosher salt: 2 cups
- white sugar: 1 cup
- black tea bags: 12 piece
- bay leaves: 4 piece
- whole cloves: 6 piece
- whole black peppercorns: 12 piece
- Bourbon whiskey: 1 cup
- quarts cold water: 4 piece (or as needed)
- whole turkey breast: 1 piece (8 pound)
- Seasoned Butter::
- coriander seeds: 2 Tbsp (crushed)
- paprika: 1 Tbsp
- cumin seeds: 2 tsp (crushed)
- garlic, crushed and: 6 clove (chopped)
- butter: 6 Tbsp (softened)
Metric Conversion
Stages of cooking
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Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
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Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
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Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
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Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
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Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.
